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Kelly and I were messing around with cauliflower this week and we came up with this fun idea to turn it into a dip. Fun turned into a dip tasting party. And the dip? Well, it turned out freaking unreal. Kelly preferred it with less Gruyere. I say pile it on … so the recipe below calls for all of it. It’s delicious. Do yourself a favor and make it. Yum.

Ingredients

1 headCauliflower (Medium Size)

3 clovesGarlic, Chopped

½ Shallot, Chopped

1 teaspoonGreen Onion, Chopped

1 TablespoonButter

1 teaspoonExtra Virgin Olive Oil

3 TablespoonsGrated Parmesan

½ cupsGrated Gruyere (To Mix In Dip)

1 TablespoonCream Cheese

½ teaspoonsKosher Salt

½ teaspoonsPepper

¼ cupsGrated Gruyere (For Sprinkling)

Preparation

1. Wash cauliflower and remove any wilted outside leaves. With a sharp knife, remove most of the core from the bottom. Cut it into florets. Fill a medium saucepan with 1/4″ of water and bring to a boil. Add your trimmed cauliflower florets. Cover the pan and cook cauliflower for 8 minutes or until completely fork tender. When done, remove from heat and drain off the water.

2. Preheat oven to 425 F and place steamed cauliflower into your food processor or blender.

This is amazing. I made it as instructed the first time and with no cheese the second time. Both were great. So different, good for you and great flavor. I tend to diet every other week so I like things I can cut the calories on if I want.

I LOVED this! I have been a crazy cauliflower fanatic lately so when I saw this I just had to try it! It’s creamy, the flavor is amazing, and it’s got cheese. Need I say more. I’ll definitely be making this again.